Zucchini Caprese Bites (Print)

Fresh zucchini rounds topped with mozzarella, cherry tomatoes, basil, and balsamic glaze for a tasty bite.

# Components:

→ Vegetables

01 - 2 medium zucchini, sliced into 1/2-inch rounds
02 - 16 cherry tomatoes, halved
03 - 16 small fresh basil leaves, whole or torn to fit

→ Dairy

04 - 16 small fresh mozzarella balls (bocconcini) or 1 large ball sliced into 16 pieces

→ Seasonings

05 - 2 tablespoons extra-virgin olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 2 tablespoons balsamic glaze

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange zucchini slices on the baking sheet; brush both sides with olive oil and season with salt and pepper.
03 - Bake zucchini rounds for 8 to 10 minutes until tender but firm. Remove and let cool slightly.
04 - Top each zucchini round with a slice of mozzarella, a basil leaf, and place a cherry tomato half cut side down on top.
05 - Drizzle balsamic glaze over the assembled bites just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You can assemble these in the time it takes your oven to cool down from dinner.
  • They look impressive but forgive every shortcut and substitution.
  • The zucchini stays crisp enough to hold everything without feeling heavy.
  • They taste like summer even when it's not.
02 -
  • Don't overbake the zucchini or they'll turn soggy and lose their structure under the toppings.
  • Let them cool slightly before assembling, hot zucchini melts the cheese too fast and makes everything slide.
  • Use a light hand with the glaze, too much and the sweetness overpowers the vegetables.
03 -
  • Rub a cut garlic clove over the zucchini before baking for a quiet layer of flavor.
  • If your balsamic glaze is too thin, simmer it in a small pan for a few minutes until it coats the back of a spoon.
  • Make extra zucchini rounds, they're good on their own with just salt and olive oil.
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